TL;DR

Suadero, campechano, and tripe tacos

The vibe

The crowd

The drinks

The food

Our Review

Tell us about your first impressions when you arrived.Cocuyos is a miniscule box that looks out onto the street with a handful of plastic stools, a tiny counter, and a burbling vat of meat. Most people just stand.

What was the crowd like?Office workers on lunch breaks, passersby, partiers looking for some sustenance, and tourists.

What should we be drinking?No alcohol, just bottled soft drinks.

Main event: the food. Give us the lowdown—especially what not to miss.Los Cocuyos is all about meat—submerged in lard, slow cooked until it falls off the bone and is ready to be folded into tiny tacos. The speciality here is the nasty bits (cheek, tongue, throat, and eyes) and the brisket is one of the best in town. Campechano, a chopped-up mix of beef, longaniza, and a little bit of everything else, is a must-order, as is the tripe, which will convince anyone who was previously on the fence about offal. Each taco is served with two tortillas, brushed with cooking fat and sprinkled with onion and cilantro. Order three to start.

And how did the front-of-house folks treat you?The taqueros are quick to smile a know their way around a dangerously hot pot of boiling oil.

What’s the real-real on why we’re coming here?When you need a quick fuel up in Centro.